Håkon Solbakk

Håkon Solbakk's culinary philosophy is deeply rooted in his upbringing on a farm in northern Trøndelag, where his early life was intrinsically linked to nature and homemade food traditions. This foundation instilled in him a profound respect for raw ingredients and the joy derived from crafting memorable meals. He describes his cuisine as precise, elegant, and playful, driven by a creative spirit that enjoys challenging established flavor profiles through innovative use of textures, tastes, and techniques. His cooking honors the wisdom of tradition, drawing significant inspiration from both Norwegian and French classical gastronomy, while also embracing the artistry and discipline found in Japanese cuisine. A central tenet of his work is the celebration of local nature and seasonal ingredients, sourced directly from the pristine seas, fertile fields, and rugged mountains of his homeland. Solbakk is a staunch advocate for sustainability and making thoughtful decisions about raw material selection, prioritizing short-traveled, local ingredients and championing small, quality-driven suppliers to ensure the future of unique regional produce. With experience, Solbakk has cultivated a deeper reverence for classical cooking methods and sustainable practices, believing there is immense wisdom in the culinary heritage of those who came before. His overarching vision is to create unique dining experiences that not only surprise and inspire guests but also foster a collaborative spirit among his colleagues and producers. He finds his greatest happiness in the entire creative process, from the initial spark of an idea to its meticulous execution, culminating in a dish that crafts a truly unforgettable moment for the diner. Chef Solbakk's signature approach is characterized by a precise, elegant, and playful technical style, blending classical traditions with modern techniques and artistic presentation. He consistently challenges conventional flavor profiles, focusing on diverse textures, intricate tastes, and innovative techniques. His plating is described as creating "artistic creations, bite-sized works of art" for snacks, and "visually impressive presentations" for main courses. He structures his tasting menu at Speilsalen as a "symphony delivered in three spellbinding acts." Act I, "Humble Beginnings," celebrates exquisite raw seafood from the Trøndelag coast—scallops, crab, langoustines, and shrimp—presented as intricate "snacks" and complemented by a caviar bar. Act II focuses predominantly on seasonal Norwegian seafood, with halibut frequently featured, exemplified by a "powerful marriage of onion, bergamot and deep-sea sensation." Act III showcases a trio of desserts, inspired by the hotel's kitchen garden, Braattan Gaard, such as "Wing of the Sun" (rhubarb with oats and jasmine) and a "Raspberry, elderflower and vanilla dessert" dubbed 'Childhood Visits to my Grandmother'. Another notable creation is a bread course designed to pair with Krug champagne, featuring "bread filled with caramelised yeast butter and topped with aged, cured ham."